94 POINTS: Bob Campbell MW
Baked Cherry Pie and toasted nuts oscillate the nose with hints of earthy mushrooms and grainy raspberry that will develop as the wine ages. Rosemary, sweet tobacco, bing cherry, wet leaves, red currant, and hints of violets and bay leaves all contribute to the complex and alluring nose of this wine. The palate is vibrant and crunchy in its youth with slightly edgy ‘minerality’. The wine has a medium body with a bit of white pepper, spice and dusty tannins on the finish.